RECETAS Y COCINA

Ingredients

• 6 tablespoons pure Spanish olive oil
• 1-1/2 cups drained and chopped canned whole tomatoes or prepared tomato sauce
• 1/2 cup dry sherry
• Salt
• Freshly ground black pepper to taste
• Juice of 1 lime
• 3 large cloves garlic, finely chopped
• 1 tablespoon tomato paste
• 1/2 cup finely chopped drained pimientos
• 1 teaspoon finely chopped seeded Rocatillo pepper or hot chilli pepper, or Tabasco sauce to taste
• 3 tablespoons finely chopped fresh parsley for garnish
• 1 large onion, finely chopped
• 1 bay leaf
• 1 tablespoon Worcestershire sauce
• 2 1/2 pounds fresh lump crabmeat, picked over for cartilage

Preparation

To prepare the sofrito, in a large skillet over low heat, heat the oil until fragrant, then cook the garlic and onions, stirring, until tender, 6-8 minutes.

Add the tomatoes, tomato paste, bay leaf, sherry, pimientos, Worcestershire sauce, salt, pepper, and Scotch bonnet pepper and cook until the mixture has thickened, another 10 minutes.

Five minutes before serving, add the crabmeat and lime juice and cook over low heat until the crabmeat is heated.

Transfer to a platter, garnish with parsley, and serve immediately, accompanied by white rice.

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